PAN SEARED AIRLINE BREAST
Steps:
- Preheat oven to 350 degrees F.
- Rinse and pat dry the chicken. Preheat a heavy-bottomed skillet over medium heat. Combine paprika, granulated garlic, salt and pepper, in a small bowl. Rub seasoning mix all over the chicken. When skillet is hot, add oil and sear chicken, skin side first, turn over and sear other side. Remove to a sheet tray and put into the preheated oven to cook through, about 15 minutes.
- To the pan you used to sear the chicken, add in the onions and leeks. Saute for 4 to 5 minutes or until lightly caramelized. Add garlic and olives and olive juice. Saute for 2 minutes more, then deglaze the pan with white wine. Reduce wine by half. Finish sauce by stirring in thyme and butter. Adjust seasoning, if necessary, and keep warm.
- When chicken is done, remove from oven, place on serving platter, and pour any juices into vegetable mixture. Pour over chicken and serve immediately.
PAN SEARED AIRLINE CHICKEN BREASTS RECIPE
Provided by woodog1113
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Rinse and pat dry the chicken. Preheat a heavy-bottomed skillet over medium heat. Combine paprika, granulated garlic, salt and pepper, in a small bowl. Rub seasoning mix all over the chicken. When skillet is hot, add oil and sear chicken, skin side first, turn over and sear other side. Remove to a sheet tray and put into the preheated oven to cook through, about 15 minutes. To the pan you used to sear the chicken, add in the onions and leeks. Saute for 4 to 5 minutes or until lightly caramelized. Add garlic and olives and olive juice. Saute for 2 minutes more, then deglaze the pan with white wine. Reduce wine by half. Finish sauce by stirring in thyme and butter. Adjust seasoning, if necessary, and keep warm. When chicken is done, remove from oven, place on serving platter, and pour any juices into vegetable mixture. Pour over chicken and serve immediately.
PAN-SEARED CHICKEN WITH PEAR SLAW
Provided by Alex Guarnaschelli
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Brown the chicken: Heat a large skillet over medium-high heat and add the canola oil. Arrange the chicken on a tray in a single layer, then sprinkle with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not overcrowd the skillet. Allow them to sear, flipping every 2 to 3 minutes, until the chicken is browned and an internal temperature reaches 165 degrees F, 10 to 12 minutes total.
- Make the dressing: Meanwhile, in a large bowl, whisk together the olive oil, rice wine vinegar, sugar, cumin, coriander and garlic with a generous pinch of salt.
- Prepare the slaw: Stir the pears and celery into the dressing and toss to completely coat. Place in the refrigerator until ready to serve.
- Serve: Arrange the chicken breasts on a platter (or individual plates) and top with the slaw.
PARTY POUSSINS WITH FESTIVE COUSCOUS
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the poussins, preheat the oven to 400 degrees F (200 degrees C).
- Place the poussins in a roasting tin. Pour the oil slowly over the top of the top of the poussins. Rub the oil into the poussins so that they are well coated.
- Place the salt, sugar, cinnamon and paprika in a small clean bowl and mix well. Sprinkle the spice mixture over the poussins. Slice the lemon into quarters and then slice each quarter into 4 so you have 16 small pieces. Place the pieces around and in between the poussins.
- Separate the garlic bulb into cloves and place the pieces around and in between the poussins. Transfer the poussins to the oven and cook for 1 hour to 1 hour 15 minutes, or until completely cooked through. Remove the poussins from the oven and then let them rest for 10 minutes in their tin.
- Place the couscous, sultanas, spices and salt into a microwave-proof bowl and mix well. Add the freshly boiled water to the bowl and then cover the bowl with cling film. Leave the mixture to sit for 10 to 15 minutes, or until the water has been absorbed by the couscous. Remove the cling film from the bowl and stir the couscous with a fork to separate the grains. Carefully pour some of the juices that have collected in the roasting tin of poussins into the bowl. Stir the mixture again and season, to taste, with salt and freshly ground black pepper. Transfer the couscous to a serving dish.
- Slice the pomegranate in half and extract a good quarter of the seeds. Place them onto the couscous. Sprinkle the chopped cilantro (coriander) over the top.
- To serve, place the poussins onto clean plates and place the couscous alongside. Use the oven-charred lemon pieces and garlic cloves from the roasting tin to garnish.
16 MIN-ESTRONE
Provided by Ree Drummond : Food Network
Time 16m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Add water and salt to a pot for pasta and bring to a boil. Add the stock to a pot and heat over medium-high heat until hot.
- Put a large pot over medium heat and add the olive oil. Add the chicken, sprinkle with salt and pepper and cook, stirring, until the chicken begins to brown, 2 to 3 minutes.
- Meanwhile, add the pasta to the boiling water and cook according to the package instructions.
- Add the celery, bell pepper, onion, carrot and zucchini to the pot with the chicken. Add the red pepper flakes and season with salt and pepper. Cook until the vegetables begin to soften, 2 to 3 minutes. Add the tomatoes, beans, basil, oregano and hot stock. Bring to a boil and simmer for 5 minutes. Taste and adjust the seasoning with salt and pepper.
- Drain the pasta and add it to the soup. Stir in the chopped parsley. Serve with a dollop of pesto and a sprinkling of Parmesan.
PAN-SEARED CHICKEN BREASTS WITH JAMAICAN CURRY
Recipe by Marcia Kiesel from F&W Magazine published October 2007. From Pairing of the Day: March 2008 - 7 Rules for Perfect Pairing. The Jamaican curry gets its heat from Scotch bonnet hot chiles, Marcia Kisel's stripped-down version relies on Scotch bonnet hot sauce and curry powder. :) Try 2006 Seven Hills Columbia Valley. Didn't include the overnight marinating process!
Provided by Manami
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- MARINATE THE CHICKEN:
- In a shallow dish, combine the oil with the scallion, curry powder, ginger, allspice and hot sauce.
- Add the chicken breasts and turn to coat; cover and refrigerate overnight.
- MAKE THE CURRY:
- Remove the chicken from the marinade and season with salt and pepper.
- In a large skillet, heat the oil.
- Add the chicken, skin side down.
- Cook over moderately high heat until the skin browns, 2 minutes.
- Reduce the heat to moderate and cook until the skin is crisp, about 4 minutes longer.
- Reduce the heat to low, turn the chicken and cook until white throughout, 7 minutes.
- Transfer the chicken to a platter.
- Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, 6 minutes.
- Stir in the scallion, curry, ginger, allspice and hot sauce and cook, stirring, until fragrant, 5 minutes.
- Add the water and bring to a boil over high heat, scraping up the browned bits on the bottom of the pan.
- Cook until the sauce has reduced to about » cup, 5 minutes.
- Return the chicken to the skillet, skin side up, and simmer until heated through, about 2 minutes.
- Transfer the chicken to plates.
- Stir the butter into the curry sauce and season with salt and pepper.
- Pour the sauce over the breasts and serve with white rice and a Sliced Salad on the side.
Nutrition Facts : Calories 320, Fat 19.9, SaturatedFat 5.2, Cholesterol 90, Sodium 106.1, Carbohydrate 4.8, Fiber 1.2, Sugar 1.4, Protein 29.9
AIRLINE CHICKEN BREAST
Since food for air travel needs to be prepared far in advance, airlines back in the day created a special cut of chicken breast that wouldn't dry out as much as normal.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Slice off 1/2 of each chicken wing by cutting through the joint where the wing meets the drumette. Slice through the skin between the thighs and breasts. Make a shallow cut along the breast bone and 2 deep cuts on either side, separating the breasts.
- Slice each breast off the carcass using the tip of the knife, keeping the blade pressed against the bone. Cut through the cartilage to remove breast with the wing attached.
- Remove the tenders and trim as needed. Season with a drizzle of olive oil, salt, pepper, herbes de Provence, and cayenne pepper.
- Push your finger gently under the skin of each breast, right next to the wing bone, to separate it from the meat. Slide 1 tender under the skin, center it, and smooth over the skin. Sprinkle salt over breasts.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken breasts, skin-side down. Cook until bottom is browned, 6 to 7 minutes. Flip, reduce heat to medium, and cook until no longer pink on the inside, 7 to 10 minutes more. Add 1 tablespoon butter, rosemary, and thyme. Baste chicken with the butter. Remove chicken from the skillet.
- Pour stock into the pan; increase heat to high. Boil until reduced to desired thickness, about 2 minutes. Turn off heat and whisk in remaining butter. Slice each chicken breast into thirds and spoon the pan sauce on top.
Nutrition Facts : Calories 1122.3 calories, Carbohydrate 7.7 g, Cholesterol 337.1 mg, Fat 78.5 g, Fiber 4.2 g, Protein 93.8 g, SaturatedFat 26.7 g, Sodium 776.8 mg, Sugar 0.2 g
SKILLET CHICKEN AND PEARL COUSCOUS WITH MOROCCAN SPICES
This one-pan meal, which is inspired by the tagines of North Africa, is prepared in a deep skillet or Dutch oven instead of the traditional clay pot. Briefly marinate bone-in chicken thighs in lime juice, garlic, cumin and olive oil, then brown and set aside. (If you're short on time, skip the marinade; simply add the ground cumin when you're toasting the other spices in the chicken fat.) Stir in harissa, cinnamon and turmeric, toast until fragrant, then add quick-cooking pearl couscous and the chicken, so everything finishes cooking together. Top the finished dish with a fistful of roughly chopped tender herbs and lime zest for a jolt of brightness.
Provided by Colu Henry
Categories dinner, one pot, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the chicken thighs, lime juice, olive oil, garlic and cumin. Season well with salt and pepper and stir together until the chicken is well coated in the marinade; set aside at room temperature for 25 to 30 minutes.
- In a deep, 12-inch skillet or Dutch oven with a lid, heat the grapeseed or canola oil over medium-high. When it shimmers, lift the chicken out of the marinade, allowing any excess liquid to drip back into the bowl, then add the chicken to the skillet, skin-side down. Working in batches, if necessary, to avoid crowding the pan, cook until the chicken is well browned on both sides, about 6 minutes per side. Remove and set aside on a plate.
- Reduce heat to medium, add the leek and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes, scraping up any brown bits that have formed on the bottom of the pan. Stir in the harissa paste, turmeric and cinnamon, and cook until lightly toasted, 1 to 2 minutes. Season well with salt.
- Add the couscous to the pan and stir until well coated in the spiced leek oil. Add the stock and bring to a boil. Turn heat to low and add the chicken back to the pan, skin-side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, 10 to 15 minutes. If you're lucky, some of the couscous may slightly stick to the bottom of the pan, creating well-seasoned crispy bites.
- Remove from the heat and remove the lid. Scatter with the herbs, if using, and the lime zest, then serve from the pan.
More about "pan seared airline chicken breasts with israeli couscous pomegranate and haricot verts recipes"
PAN-SEARED AIRLINE CHICKEN BREASTS WITH ISRAELI COUSCOUS, …
From cookingchanneltv.com
Servings 2Total Time 50 minsCategory Main-Dish
CHICKEN PUTTANESCA WITH ISRAELI COUSCOUS - SIMPLY WHISKED
From simplywhisked.com
ROASTED CHICKEN BREASTS WITH GREEN ISRAELI COUSCOUS - COOK'S …
From cookscountry.com
5 DELICIOUS ISRAELI CHICKEN RECIPES - HILLEL ONTARIO
From hillelontario.org
SEARED CHICKEN BREAST WITH RICE PILAF - COOKING CHANNEL
From cookingchanneltv.com
ICON MEALS - SEARED AIRLINE CHICKEN, PAIRED WITH GREEN...
From facebook.com
DINERS, DRIVE-INS, AND DRIVES FROM MEATBALLS TO LOLLIPOPS …
From pinterest.com
10 BEST PAN SEARED CHICKEN BREAST RECIPES - YUMMLY
From yummly.com
AIRLINE BREAST OF CHICKEN FORESTIERE - JAMIE GELLER
From jamiegeller.com
PAN SEARED BONELESS CHICKEN BREASTS - A FAMILY FEAST®
From afamilyfeast.com
CREAMY PAN-SEARED CHICKEN BREAST RECIPE - MOMSDISH
From momsdish.com
EASY PAN-SEARED CHICKEN BREASTS - WHAT'S IN THE PAN?
From whatsinthepan.com
TOASTED ISRAELI COUSCOUS WITH VEGETABLES AND LEMON ... - COOKING …
From cookingchanneltv.com
POMEGRANATE CHICKEN BREAST RECIPE
From crecipe.com
PAN-SEARED FLYSELSKAB KYLLINGEBRYST MED ISRAELSK COUSCOUS, …
From da.fooddiscoverybox.com
PAN-SEARED CHICKEN BREASTS IN POMEGRANATE MOLASSES
From admin.makegoodfood.ca
PAN-SEARED CHICKEN BREASTS - CARNALDISH
From carnaldish.com
PAN SEARED CHICKEN OVER ISRAELI COUSCOUS WITH ROASTED TOMATOES …
From thevintagemixer.com
CHICKEN BREAST | COOKING CHANNEL
From cookingchanneltv.com
PERFECT PAN SEARED CHICKEN BREASTS | MYRECIPES RECIPE
From crecipe.com
PAN SEARED AIRLINE CHICKEN BREAST - NEXUSPHARMA.NET
From nexuspharma.net
FLYING JACOB : RECIPES : COOKING CHANNEL RECIPE | COOKING CHANNEL
From cookingchanneltv.com
10 BEST PAN SEARED CHICKEN BREASTS HEALTHY RECIPES | YUMMLY
From yummly.com
COCONUT ISRAELI COUSCOUS STUDDED WITH POMEGRANATE
From spoonacular.com
CHICKEN CUTLETS WITH CREAMY ISRAELI COUSCOUS - RICARDO
From ricardocuisine.com
HARICOTS VERTS WITH HERB BUTTER RECIPE
From crecipe.com
LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING – RECIPES …
From recipenet.org
ROASTED CHATEAUBRIAND WITH RED WINE-MUSHROOM REDUCTION AND …
From pinterest.com
10 BEST ISRAELI COUSCOUS RECIPES | YUMMLY
From yummly.com
PAN ROASTED AIRLINE CHICKEN BREAST - LEHIGH VALLEY GOOD TASTE
From lehighvalleygoodtaste.com
CHICKEN THIGHS WITH ISRAELI COUSCOUS - NIKIB - MAKING FOOD WITH LOVE
From nikibfood.com
PAN SEARED CHICKEN BREAST WITH SPINACH - DINNER AT THE ZOO
From dinneratthezoo.com
ONE POT GARLIC CHICKEN WITH SAFFRON AND ISRAELI COUSCOUS
From littleferrarokitchen.com
PAN SEARED CHICKEN BREAST WITH HERB JUS AND POTATO ... - ROBERT …
From chefirvine.com
ISRAELI COUSCOUS SALAD WITH GRILLED HALLOUMI AND LEMON ZA'ATAR ...
From simplychefkaren.com
10 BEST ISRAELI COUSCOUS CHICKEN RECIPES | YUMMLY
From yummly.com
340 RECIPES IDEAS IN 2022 | RECIPES, COOKING RECIPES, FOOD
From pinterest.com
PAN SEARED CHICKEN BREAST - VALENTINA'S CORNER
From valentinascorner.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love